Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications
Author:
Affiliation:
1. Food Innovation Consultant; D-14469 Potsdam Germany
2. School of Food Science and Nutrition; Univ. of Leeds; LS2 9JT Leeds United Kingdom
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12261/fullpdf
Reference205 articles.
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3. Water-in-oil-in-water multiple emulsions stabilized by polymeric and natural emulsifiers
4. Encapsulation of flavonoid in multiple emulsion using spinning disk reactor technology;Akhtar;Food Hydrocolloid,2014
5. Preparation and characterization of W/O/W type double emulsion containing PGPR-lecithin mixture as lipophilic surfactant;Altuntas;J Dispersion Sci Technol,2017
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